Grilled Eggplant & Zucchini Salad Recipe With Feta, Chickpeas & Mint
Grilled Eggplant and Zucchini Salad is a delightful summer dish that brings together smoky grilled vegetables with the freshness of mint and lemon. This colorful and flavorful salad is perfect for a light lunch or a side dish at your next barbecue. Enjoy the tender eggplant, zucchini, chickpeas, and feta cheese tossed together in a tangy lemon dressing.
— Constant Cookbook
Ingredients
- 1 (1 1/2 lb.) eggplant
- 2 large zucchini
- 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 (14 oz.) can chickpeas, drained & rinsed
- 1/4 cup crumbled feta cheese
- 5 large mint leaves, thinly sliced
- Juice of 1 lemon
Instructions
- Preheat the grill to medium heat.
- Cut the eggplant into ¾-inch slices. Cut the zucchini in half crosswise. Cut each half into ½-inch slices.
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
- Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
- Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
- Serve warm or at room temperature.
Cook Time
5M
Prep Time
PT15M
Yield
6 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 172.5 kcal
- Carbohydrate Content: 26.3 g
- Protein Content: 6 g
- Fat Content: 5.7 g
- Saturated Fat Content: 1.5 g
- Cholesterol Content: 5.6 mg
- Sodium Content: 478.8 mg
- Fiber Content: 7.1 g
- Sugar Content: 5.7 g
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